soup

French onion soup|thumb

OverviewAI-generated

Soup is a food category classified under soups. It is associated with the hashtag "soup" and has a corresponding Commons category titled "Soups." The subject is referenced by 1,360 other encyclopedia articles.

Nutritional data for soup indicates an energy content of 102 kcal. It contains 2.8 g of fat, including 1 g of saturated fat. Carbohydrate levels are 14.9 g, with 2.9 g of sugars and 1.7 g of fiber. Protein content is 4.2 g, and salt content is 3.46 g. The product has a Nutri-Score of c and a NOVA classification of 4. There are 6,480 products in this category.

Synthesized by Vinony from 15 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Food.name: Soup
Food.image: File:Asparagus_soup_(spargelsuppe).jpg
Food.caption: Asparagus soup
Food.main_ingredient: Liquid, meat or vegetables
Food.variations: Clear soup, thick soup

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6,480 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 102 kcal
Fat: 2.8 g
— of which saturates: 1 g
Carbohydrates: 14.9 g
— of which sugars: 2.9 g
Fibre: 1.7 g
Protein: 4.2 g
Salt: 3.46 g

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via Open Food Facts · ODbL

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Encyclopedic overview

22 sections

Contents

Name
History
Prehistory
Ancient times and later
Soup for the poor
Regional cuisines
Asia
Europe
Africa
The Americas and Australasia
Classification
Cold soups
Sweet soups
Sour soups
Portable, tinned and dried soups
Literature, screen and stage
Gallery
Notes, references and sources
Notes
References
Sources
See also

French onion soup|thumb

Soup is a primarily liquid food, generally served warm or hotthough it is sometimes served chilledmade by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.

Excerpted from Wikipedia’s “soup” article, available under the CC BY-SA 4.0 licence.